INGREDIENTS
1
Avocado, cubed, 1 cup, small ripe
1 15 ounce can
Black beans
4 cups
Cabbage, purple
1/2 cup
Coriander, fresh
1 1/2 cups
Corn, fresh or frozen
1 clove
Garlic
1 tsp
Jalapeno
1
Onion, medium
1/4 cup
Onion
1
Red bell pepper
1 1/2 cups
Tomatoes
1
Zucchini, chopped, 2 cups, medium
1 1/2 cups
Vegetable stock
1 tbsp
Agave nectar or grade a maple syrup
2 tbsp
Lime juice, freshly squeezed
1 14.5 ounce can
Tomatoes in sauce, fire roasted
1 cup
Quinoa
2 tsp
Chili powder
1 1/4 tsp
Sea salt
2 tbsp
Avocado or olive oil
2 1/4 tsp
Cumin, ground